Chinese Okra Salad, Two Ways (凉拌秋葵)

Ingredients

• 8 oz (225 g) okra
• 1 tablespoon light soy sauce ((or soy sauce))
• 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
• 2 teaspoons Chinkiang vinegar
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon sugar
• 1 cloves garlic (, finely minced)
• 1 tablespoon ginger (, finely minced)
• 1 bird eye chili pepper (, sliced for garnish (Optional))
• 2 teaspoons light soy sauce ((or soy sauce))
• 1/2 teaspoons green Sichuan pepper oil ((or more to taste))

Steps

1. 1

   Bring a medium pot of water to a boil. Add 1 teaspoon vegetable oil and a pinch of salt, so the okra will have a vibrant color once blanched (Optional). Boil the okra until just turning tender, 1 minute for al dente or 2 minutes for a more tender texture. Drain, rinse with cold tap water or use an ice bath to stop cooking, drain again and pat dry thoroughly with paper towels. Cut off the tough end and the stem off the okra and discard them (Optional, Footnote 2). Then transfer the okra to a bowl or tall plate.

2. 2

   Add the rest of the “Dressing 1” ingredients in a small bowl and stir to mix well. Pour over the okra. Serve as a cold appetizer.

3. 3

   Directly pour the light soy sauce and green Sichuan pepper oil over the okra and serve.